A delightful twist on a classic dish, this recipe combines tender calf liver with caramelized onions and crispy bacon for a flavorful and satisfying meal.
Cook the bacon in a frying pan over medium heat until crispy. Remove and place on paper towels to drain.
Cooking the bacon first allows you to use the rendered fat for added flavor in the following steps.
In the same pan, add the sliced onions and sauté them until they are golden and caramelized. Remove from the pan and set aside.
Stir the onions occasionally to prevent burning and ensure even caramelization.
Lightly coat the liver slices with flour and season with salt and pepper.
Shake off any excess flour to avoid clumping during cooking.
Sear the liver in the pan for about 3 minutes on each side until browned but still tender inside. Remove from the pan.
Avoid overcooking the liver to maintain its tenderness.
Deglaze the pan with balsamic vinegar, scraping up any browned bits. Return the bacon and onions to the pan and stir to combine.
Deglazing the pan adds depth of flavor to the dish.
Serve the liver topped with the onion and bacon mixture. Enjoy!
Garnish with fresh herbs like parsley for added color and flavor.
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